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Bollilos in My Kitchen Aide

Preparing homemade bolillos can be intimidating. But it's also easier than you think! After testing some new tips I learned from a Mexican panadero(baker), I decided to revise the stand mixer recipe! It's so much easier now!
Course Bread
Cuisine Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours 25 minutes



  • 4 cups bread flour sifted
  • 2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 cup pork lard, olive oil or shortening , unsalted butter
  • 1 3/4 cups hot water temp. between 110-115 degrees F
  • 1/4 cup milk for brushing onto bread, optional



  • To the bowl of your Kitchen aide, add the flour, yeast, sugar and salt. Whisk lightly to combine.
  • Add the softened lard or shortening, flour and hot water. Yes, everything into the bowl! Using the paddle attachment, at level 2, begin to mix slowly. You may need to scrape down the sides one time. As soon as the dough comes together, then switch to the hook attachment.
  • Turn up the speed to the next level and set your timer for 8 minutes.  Continue mixing at that speed until the dough begins to come together. .
  • At this point if the dough will still be a little tacky. add 1 tablespoon of flour. Continue mixing until the dough ball forms and comes completely away from the sides of the bowl. At this point the dough is ready.  Drizzle some oil over the dough to coat evenly. Transfer a glass bowl. Cover and let dough proof for 1 hour in a warm spot. Dough should double in size. 
  • After 1 hour, transfer dough to a flat surface. Sprinkle lightly with flour and knead for a few minutes. Using a metal pastry cutter, you are going to try to divide the dough into 6 equal dough balls. Roll into smooth ball, dusting with minimal flour.
  • Using two hands and holding onto each end of the dough ball, extend out, as to create a rectangle shape(About 5 inches), without ripping the dough apart.  Place down on work surface and tightly roll into a cigar shape away from you. Use the palms of your hand to roll the ends and gently press so to taper the ends a bit. The center should be fatter. 
  • Transfer to baking sheets lined with parchment paper or lightly greased. Take a sharp knife or razor blade and carefully score(cut) down the center of each bolillo, maybe about 1/8 of an inch into the dough.  Cover and let proof again for 30-45 minutes in a warm.
  • When almost ready, preheat your oven to 425 degrees F. At this time, place an empty metal pan on the bottom shelf of oven. Brush with milk, if using. Right before you transfer bread to the oven, take 4 cups of cold water and pour it into the metal pan in oven. The steam generated during baking will give you a nice crust on the bolillos. and soft bread. Bake on middle rack for 20-22 minutes. Internal temperature of bread should read at least 190 degrees F.



Since I first posted this recipe, I have adjusted the recipe just a bit. One never stops learning new methods to make it easier or methods that work better!
Prep ahead dough! You can prepare the dough ahead of time. Follow instructions to prepare the dough. Do not let the dough proof. Wrap it tight in plastic, store in freezer bag and place in the freezer. Once defrosted, shape into desired shape and let dough proof for 90 minutes. Bake as instructed.